White Fruitcake

Name: White Fruitcake
Yield: Makes one cake
Ingredients: 1/2 cup, orange juice; 2 pounds glacéed, fruit (4 cups); 1 1/2 cups (6 3/4 ounces), slivered almonds; 1 cup (3 ounces), sweetened shredded coconut; 2 cups (10 ounces), all-purpose flour; 1 teaspoon, baking powder; 1 teaspoon, salt; 12 tablespoons, unsalted butter, softened; 1 cup (7 ounces), granulated sugar; 4 large, eggs, room temperature; , Confectioners' sugar

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Appears in Cook's Country December/January 2013

Desserts or Baked Goods

Cakes

Great American Cakes

Our White Fruitcake is citrusy, vibrant, and light—plus it doesn’t require months of advance planning for the traditional brandy soak.

SERVESMakes one cake

TIME2¾ hours, plus 3½ hours cooling

WHY THIS RECIPE WORKS

Nowadays, fruitcake gets a bad rap, but we wanted a version that was light, flavorful, and full of tender fruit. A quick maceration with warmed orange juice softens and flavors store-bought glacéed fruit. A few pulses in the food processor ...

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